Creamy Mushroom and Pea Risotto Recipe

Enjoy the rich, savory taste of this creamy mushroom pea risotto. Made with Arborio rice, fresh herbs, and Parmesan, each bite is silky and satisfying. This one-pan recipe is simple enough for weeknights yet elegant enough for guests—perfect whenever you want comfort with a touch of class.

Why Make Mushroom Risotto with Peas

There are many reasons to make this homemade risotto. Arborio rice is slowly cooked in a savory broth until it releases its starches, creating a velvety base that pairs beautifully with sautéed mushrooms, sweet peas, fresh herbs, and a generous shower of Parmesan. It’s my go-to when I want something comforting that still feels thoughtfully prepared.

• Easy yet elegant. Straightforward to prepare but refined enough for dinner parties or date night.
• Velvety texture. Arborio rice yields a creamy, luxurious risotto.
• One-pan convenience. Most of the work happens in a single skillet, making cleanup simple.
• Vegetarian-friendly. Satisfying and flavorful without meat.

Ingredient Notes

Full ingredient amounts are listed in the recipe card below.

• Arborio rice. Use Arborio, Carnaroli, or Vialone Nano for the best creamy results—avoid long-grain rice.
• Mushrooms. A mix of cremini and button mushrooms is excellent, though shiitake, portobello, or baby bella work well too.
• Peas. Frozen peas are ideal for consistent sweetness and texture; fresh peas are great in season.
• Broth. Vegetable or chicken broth both provide a flavorful cooking liquid.
• Parmesan. Adds nuttiness and creaminess—grate it fresh if possible.
• Butter. Provides richness; you can substitute olive oil if preferred.
• Sherry or white wine. Adds depth—substitute with broth if avoiding alcohol.
• Aromatics. Onion and garlic build the savory base—don’t skip them.
• Balsamic vinegar. A splash brightens and balances the mushrooms.
• Fresh herbs. Thyme and parsley are used here; rosemary, sage, or chives can be substituted.

Steps To Make This Recipe

• Step One. Heat 1 tablespoon butter in a skillet over medium-high heat. Add the sliced mushrooms and minced garlic. Cook, stirring frequently, until the mushrooms are lightly browned, about 8 minutes.
• Step Two. Add balsamic vinegar to deglaze the pan. Remove mushrooms from the heat and set aside, keeping any pan juices.
• Step Three. Wipe the pan if needed, then add the second tablespoon of butter. Sauté the diced onion until softened, about 3–4 minutes. Stir in the Arborio rice and toast for 1 minute. Pour in the sherry (or white wine) and seasonings, stirring until the liquid is mostly absorbed.
• Step Four. Add 2 cups of warm broth and continue cooking, stirring occasionally. As the liquid is absorbed, add more broth in small increments until the rice is al dente—creamy but still with a slight bite. This usually takes about 15–20 minutes.
• Step Five. When the rice is nearly done and the mixture is thick, stir in the thawed peas, then add the cooked mushrooms and any juices. Fold in the Parmesan and a small knob of butter for extra silkiness. The finished risotto should be loose and creamy, not stiff.

Serve immediately, garnished with extra Parmesan, chopped parsley, and an additional small pat of butter if desired. Wide bowls or shallow dishes work best for enjoying the risotto’s texture.

What To Serve With Mushroom and Pea Risotto

This risotto is delicious on its own, but it also pairs beautifully with grilled steak, garlic butter shrimp, or roasted chicken. Add garlic rolls or a light salad—such as mixed greens or a simple Caesar—to round out the meal.

5 from 2 votes

Mushroom and Pea Risotto

By Bailey Rhatigan

An easy one-pan risotto that’s great for weeknights and special dinners alike—rich, creamy, and full of Parmesan and herbs.

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 4

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Equipment

• large deep skillet

Ingredients 

• 2 Tbsp butter, divided
• 8-10 ounces cremini and button mushrooms, sliced and quartered
• 1-2 Tbsp balsamic vinegar
• 2 cloves garlic, minced
• ¼ cup onion, diced
• 1 cup Arborio rice
• 1 tsp fresh thyme
• tsp dried oregano
• ¼ cup sherry wine, or broth
• 2 cups broth, vegetable or chicken
• 1 cup frozen peas, thawed
• 1 tsp kosher salt
• ½ cup shredded Parmesan, more for topping
• 1 tsp butter
• ¼ cup Italian parsley, chopped

Instructions 

• Heat 1 tablespoon butter in a skillet over medium-high heat. Add the mushrooms and minced garlic. Cook, stirring frequently, until mushrooms are lightly browned, about 8 minutes. Add balsamic vinegar to deglaze, then remove the mushrooms and set aside.
• Wipe the pan if needed. Add the remaining tablespoon of butter and sauté the diced onion until soft, about 3–4 minutes. Stir in the Arborio rice and cook 1 minute. Pour in the sherry (or substitute broth) and stir until mostly absorbed. Add 2 cups warm broth and continue cooking, stirring occasionally, until the rice begins to soften (about 15 minutes).
• If the rice is still firm, add another 1/4 cup liquid and continue cooking until the rice is al dente. Stir in the thawed peas once the rice has thickened.
• Add the cooked mushrooms and any collected juices, then fold in the Parmesan. The risotto should be loose and creamy—not stiff.
• Serve immediately, garnished with extra Parmesan, chopped parsley, and a small pat of butter if desired.

Notes

• Add broth gradually. Let the rice absorb liquid before adding more for a creamy finish.
• Don’t over-stir. Stir often enough to prevent sticking, but avoid constant stirring to keep the texture light.
• Don’t overcook. Aim for al dente rice—creamy and tender with a slight bite.
• Leftovers. Store in an airtight container for 3–4 days. Reheat gently with a splash of broth to restore creaminess.

Nutrition

Serving: 1 cup | Calories: 358kcal

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Author: Bailey Rhatigan

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Course: Main Course, Side Dish

Cuisine: Italian

Servings: 4

Calories: 358

Keyword: mushroom and pea risotto, mushroom pea risotto, mushroom risotto with peas

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